Combine the eggs, milk, granulated sugar, vanilla, ginger, and cinnamon in a medium-size mixing bowl, and mix well.
Melt 2 tablespoons of the butter in a large skillet over medium-high heat.
Dip each bread slice into the batter, turning to coat evenly. Add 2 to 3 slices of the bread at a time to the skillet and fry until golden brown on both sides, turning once. Transfer to a warm platter and repeat the process with the remaining bread, adding more butter as needed.
Sprinkle with confectioners’ sugar and serve warm with Louisiana cane syrup.
Makes 4 to 6 servings
Recipe from Eula Mae’s Cajun Kitchen: Cooking Through the Seasons on Avery Island Published by The Harvard Common Press (2002)